Raspberry Jam

10 servings

40 minutes

There are two dangers with raspberry jam - oversweetening and overcooking. In the first case, the taste of the berry disappears, in the second - the color disappears and the jam becomes unappetizingly brown. In this recipe, the berries are first boiled down a little, and then sugar is added in parts. This way, the jam cooks evenly, the sugar does not stick to the bottom, the whole process goes faster, and the finished jam has a vibrant color and the taste of a live berry, not sugar.

Energy value per serving

• Calories: 689
• Proteins: 1.6g
• Fats: 1g
• Carbohydrates: 166.2g

Ingredients

• Raspberry: 2 kg
• Sugar: 1.5 kg
• Water: 200 ml
• Salt: 1 tbsp
• Citric acid: 1 tsp

Cooking steps

1. Sort the raspberries, remove the receptacle, and discard the rotten berries.

   Required ingredients:

   • Raspberry: 2 kg

2. Take a pot of suitable size for the colander to fit in. Fill the pot with warm (not hot!) water and dissolve salt. Place the berries in the colander and submerge for 10 seconds in salted water. All the bugs living in the raspberries will float up, leaving the berries clean.

   Required ingredients:

   • Salt: 1 tablespoon
   • Raspberry: 2 kg

3. Then carefully rinse the berries with plain water (to avoid mashing), place them in a wide pot or basin, add 200 ml of water, bring to a boil over low heat, and simmer until the berries settle and release juice.

   Required ingredients:

   • Raspberry: 2 kg
   • Water: 200 ml

4. Add half of the sugar and mix gently. When this sugar dissolves, add the remaining sugar and mix again.

   Required ingredients:

   • Sugar: 1.5 kg
   • Sugar: 1.5 kg

5. Boil, skimming the foam, for about another 15 minutes. Add citric acid and stir 3 minutes before the end of cooking.

   Required ingredients:

   • Citric acid: 1 teaspoon

6. Drop jam on a saucer: if it doesn't spread, you can remove it from the heat.

7. Distribute the jam into sterilized jars and seal with boiled lids.